Classic comfort food always hits the spot when the weather starts to get cold; so how about a bowl of hearty homemade chicken noodle soup for the soul⁉️🥣👌🏻

One of the very first recipes I shared when I launched Ruby’s Kitchen Blog back in 2019. It’s such a simple recipe that kind of lends itself to adaptation; so every now and then I try to change up the veggies I add to it or introduce new seasonings. This time I wanted it a lighter version of it without compromising the depth and richness of the chicken flavor, so I roasted my chicken first to get ride of as much fat as possible. 
These are the ingredients I used, but of course feel free to tweak it up to your taste:

For the rotisserie chicken you’ll need:
🐓 1 whole chicken
🐓 Salt & Pepper to taste
🐓 @badiaspices Orange pepper seasoning 
🐓 Olive oil
🐓 1 medium onion
🐓 1 orange
🐓 1 sprig fresh sage or any other fresh herbs you like

For the stock, you’ll need:
🍗 1 medium onion
🍗 2 medium carrots
🍗 2 celery stalks
🍗 Fresh parsley
🍗 5 cardamom pods
🍗 A few pieces of Mesteka (Greek Mastic)
🍗 10 whole peppercorns 
🍗 The roasted chicken
🍗 Hot water
🍗 2 chicken bouillon cubes

For the soup, you’ll need:
🥣 1 cup diced carrots
🥣 1 cup diced celery
🥣 1 cup diced Zucchini
🥣 1 cup large egg noodles
🥣 The chicken meat cut in medium size pieces

🐓 First I prepared the rotisserie chicken:
I washed and patted dry my 4 pounds chicken; then I stuffed it’s cavity with an onion, some garlic, orange pieces and fresh sage. I massaged the skin with olive oil, salt, pepper and @badiaspicesorange pepper seasoning, and I roasted it on 400F for an hour. 

🐓 Next I made the stock:
I filled a large pot with hot water, added a medium onion, 2 whole carrots, 2 celery stalks, some fresh parsley, 5 cardamom pods, a few pieces of mesteka, 10 whole peppercorns, 2 chicken bouillon cubes and the roasted chicken. When the stock reached a light boil, I covered the pot and let it simmer for an hour.
After an hour, I took the cooked chicken out of the pot, removed the skin, deboned the chicken and shredded the meat into medium size pieces.
I ran the stock through a fine colander and put the clear stock back in the pot.

🐓 Lastly, I put the soup together:
To the hot stock, I added the shredded chicken, diced carrots, celery and sliced baby zucchini. I adjusted the salt, added the egg noodles and cooked them for a few minutes until tender. And voila!!
Bon Appétit 🍜❤️😍

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MADE WITH LOVE!
RUBY

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